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Nutrition/Culinary 9 week benchmark

Total questions: 62

Worksheet time: 49mins

Name
Class
Date
1.
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
a)
1/4
b)
3/4
c)
1/8
d)
1/16
2.
Which measuring equipment will you use to measure 3/4 cup?
a)
1 Cup
b)
1/8 Cup
c)
1/2 and 1/4
d)
1/2 Cup
3.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
4.
How many pints are in a gallon?
a)
7
b)
94
c)
6
d)
8
5.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
6.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
7.
How many Gallons are in a gallon?
a)
1
b)
3
c)
5
d)
7
8.
How many Fluid ounces are in a cup?
a)
16
b)
64
c)
8
d)
128
9.
If there are 12 apples and you took 7, how many do you have?
a)
5
b)

6

c)
12
d)

7

10.

A sharp knife is safer than a dull knife

a)

True

b)

False

11.

What is the importance of proper cleaning and sanitizing of tools and equipment?

a)

it increases the risk of food-borne diseases.

b)

it hinders or delay preventive maintenance.

c)

it reduces the efficiency as stated in the manual.

d)

it removes and reduces visible dirt and harmful microorganisms that cause illness.

12.

Which ingredient adds sweetness and flavor to food and helps promote browning in baked goods.

a)

Milk

b)

Vanilla Extract

c)

Sugar

d)

Salt

13.

This ingredient provides the bulk and structure to breads, cakes, pastries, and cookies.

a)

Baking Soda

b)

Egg

c)

Yeast

d)

Flour

14.

Which of these ingredients is a chemical leavening agent that cause batter and dough to rise when baked.

a)

Yeast

b)

Baking Soda

c)

Egg

d)

Flour

15.

Butter is a a type of

a)

sugar

b)

fat

c)

sweetener

d)

seasoning

16.

How many dry ounces are in a pound?

a)

4

b)

8

c)

16

d)

24

17.

How many fluid ounces are in one cup of liquid?

a)

4

b)

8

c)

16

d)

24

18.

How should you measure brown sugar?

a)

Spoon and level

b)

Scoop and level

c)

Pack and level

d)

Eye level

19.

How should you measure flour?

a)

Spoon and level

b)

Scoop and level

c)

Pack and level

d)

Eye level

20.

How should you measure liquids?

a)

Pour into a see through cup and check at eye level

b)

Scoop and level

c)

Pack and level

d)

Pour into a cup

21.

If you only had a 1/4 cup measuring cup and the recipe called for 3/4 cups of sugar. How many scoops of the 1/4 measuring cup would you use?

a)

1

b)

3

c)

5

d)

1/2

22.

This French term means, "everything in its place".

a)

Mice in Place

b)

Nis en Place

c)

Mis en Place

d)

Pleace a Pleug

23.

Define Mise en Place. Choose those that apply.

a)

Everything in its place, and a place for everything

b)

Start cooking, gather what you need later

c)

Gather ingredients and tools

d)

Fire up the stove

e)

Measure and prepare as many ingredients as possible

24.

If you only have a 1 teaspoon measuring spoon and the recipe calls for 1 Tablespoon of vanilla, what would you do? How many teaspoons are in a Tablespoon?

a)

1

b)

3

c)

5

d)

1/2

25.

What is the abbreviation of a teaspoon? Choose both correct answers

a)

tsp

b)

Tsp

c)

t.

d)

Tbsp

26.

What is the abbreviation of a tablespoon? Select both correct answers

a)

tsp

b)

T.

c)

tbsp

d)

Tbsp

27.

Reading the recipe before cooking help us for easy cooking.

a)

TRUE

b)

FALSE

28.

Having the exact measurement of ingredients help us to avoid mistakes when cooking.

a)

TRUE

b)

FALSE

29.

How do you measure vanilla?

a)

Pour a splash into the wet ingredients

b)

Use liquid measuring cup

c)

Use measuring spoons

d)

Use dry measuring cups

30.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
31.

What are these items?

a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
32.

What is the process used to measure dry ingredients such as flour, unless otherwise specified?

a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)

First, scoop ingredient into the correct dry measuring cup, then level it off with a straight edge

c)
Pour into a liquid measuring cup and then read it at eye level
33.

How do you know if you measured brown sugar correctly?

a)

It falls apart

b)

It keeps its shape, think "sand castle"

34.

Possible careers for culinary professionals?

a)

Executive chef

b)

Food Stylist

c)

Corporate Chef

d)

All of these

e)

Food Scientist

35.

The food temperature danger zone is?

a)

40 - 140 F

b)

31 - 140 F

c)

41 - 165 F

d)

40 - 120 F

36.

True or False

Consistent knife cuts help cook food evenly

a)

True

b)

False

37.

Which groups are considered "at risk" for foodborne illnesses?

a)

Preschoolers/ young children

b)

adults

c)

teenagers

d)

elderly people

38.

Which method is the incorrect way to thaw food?

a)

on the counter

b)

in the microwave

c)

in the refrigerator

d)

in the sink with cold water

39.

What is this pan called?

a)
Broil pan
b)

Roasting Pan

c)
Stock Pot
40.

The MOST IMPORTANT thing we can do to prevent foodborne illnesses is

a)

wash our hands

b)

tie our hair back

c)

wear clean clothes

d)

wear a hat

41.

How should you carry a knife through the kitchen?

a)

In front of you

b)

Down and away from you

c)

With both hands

42.

What is the correct way to hold any food product with the off hand?

a)

Fingers straight

b)

Fingers bent

c)

Fingers in a claw position

d)

Flat hand

43.
What equipment should you use to measure the following:
1 cup flour
a)
A
b)
B
c)
C
44.

What is this tool used for?

a)

measures liquids

b)

weighs liquids

c)

measures flour

d)

make hot tea

45.
a)
Butcher's steel
b)
Meat mallet
c)
Immersion blender
46.

Which of the following pictures is a baking sheet?

a)
b)
c)
d)
47.

Name this tool.

a)

rolling pin

b)

pinner

c)

cookie cutter

d)

pounder

48.

What is the name of this cooking tool?

a)

double boiler

b)

saucepan

c)

frying pan

d)

skillet

49.

What is the proper name for the tool described: A safe surface used for cutting that protects knife blades and counter tops

a)

Cutting Board

b)

Table Top

c)

Plastic Board

d)

Chef Knife

50.

Used to beat or blend ingredients smooth or to incorporate(add) air into mixture

a)

Dry Measuring Cup

b)

Whisk

c)

Spatulas

d)

Rubber Scraper

51.

A kitchen tool in the shape of a bowl with holes used for draining foods such as pasta

a)

Stock Pot

b)

Slot Spoon

c)

Colander

d)

Stock Pot

52.
Used to scrape the sides of bowls and for folding delicate ingredients. 
a)
slotted spoon
b)
rubber scraper / spatula
c)
chef's knife
d)
whisk
53.
What is this tool called?
a)
Peeler
b)
Knife
c)
Melon baller
d)
Spatula
54.

NAME THE ITEM

a)

Fork

b)

Spoon

c)

Tongs

d)

Pinchers

55.

What is this tool used for?

a)

take crust off of bread

b)

slice cookie dough

c)

take skin off of fruits & vegetables

d)

scoop ice cream

56.

This tool helps to remove lumps from flour and other dry ingredients.

a)

sifter

b)

shiffer

c)

blender

d)

strainer

57.

Name this cooking utensil.

a)

stock pot

b)

wok

c)

frying pan

d)

mixing bowl

58.
a)
sieve
b)
sifter
c)
splatter screen 
59.

What is a name of this?

a)

Cuttery

b)

Whisk

c)

Spoon

d)

Ladle

60.
What is the name of this piece of kitchen equipment? 
a)
Hand Mixer 
b)
Blender 
c)
Stand Mixer 
d)
Food Processor 
61.
Which would MOST LIKELY require the use of a serrated knife?
a)
Garnishes
b)
Raw meats
c)
Breads
d)
Vegetables
62.
which is an unsafe procedure for knives
a)
cut with the blade facing away from the body
b)
do not try to catch a falling knife
c)
soak knives in a sink of soapy water
d)
use a sharp knife

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